Gnocchi alla romana - Semolina Dumplings
Let the milk boil, drop the semolina, salt, nutmeg and melt for 10 minutes.
Keep off from fire, add butter, yolks and grated parmigiano reggiano and drop on a layer or into a big baking mold.
Make it 5-6 mm high, and let it rest for 5-10 minutes.
Then choose a round cutter and cut the dishes (in this case as you can see from the picture, I chose a 'star' cutter). Use a little olive oil on the edges of the cutter, to avoid stitcking.